Golden Beet Borscht Stew

A traditional Eastern European dish, our borscht uses golden beets for a pop of color. Smoked paprika provides an earthy depth of flavor while Greek yogurt stands in for sour cream.

Photo: Maya Visnyei

By Joanne Lusted

Serves:6
Hands-on time: 40 minutes
Total time: 1 hour, 15 minutes

INGREDIENTS:

• 2 tbsp grape seed oil
• 3 cloves garlic, minced
• 1 yellow onion, coarsely chopped
• 1/2 tsp smoked sweet paprika
• 1/2 tsp fresh ground black pepper, divided
• 2 carrots, peeled and coarsely chopped
• 4 cups peeled and chopped golden beets (1-inch pieces)
• 4 cups thinly sliced white cabbage
• 4 cups low-sodium vegetable or chicken stock
• 1 tbsp white wine vinegar
• 1/4 cup chopped fresh dill, divided
• Sea salt, to taste
• 1/2 cup nonfat plain Greek yogurt

INSTRUCTIONS:

1. In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.
2. Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)
3. Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.

Nutrients per serving (1 1/2 cups borscht stew and 4 tsp yogurt): Calories: 137, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 3 g, Carbs: 19 g, Fiber: 5 g, Sugars: 11 g, Protein: 4 g, Sodium: 217 mg, Cholesterol: 0 m
g